Evaporated milk and cocoa make this cooked filling like chocolate velvet. It 's poured into a prepared crust, covered with meringue and baked until the tiny peaks of meringue are golden.
INGREDIENTS (for 8 servings):
- 1 1/3 cups white sugar
- 3 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 3 egg whites
- 6 tablespoons white sugar
- 1/2 teaspoon cream of tartar
- 1 (9 inch) pie shell, baked
PREPARATION:
Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pour filling into baked pie crust.
To Make Meringue Topping: Whip egg whites in a glass bowl. Add remaining sugar one tablespoon at a time (you may not need all of the sugar) until peaks form. You may need to add cream of tartar to help add stiffness. Spread the meringue over the chocolate filling.
Bake at 325 degrees F (165 degrees C) until the peaks of the meringue are browned.